WIENER SCHNITZEL
Provided by Food Network Kitchen
Categories main-dish
Time 22m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.
- Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.
- Fry eggs and top each cutlet with an egg. Top with 1or 2 anchovy fillets and sprinkle with capers, to taste.
WIENER SCHNITZEL
Steps:
- Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary.
WIENER SCHNITZEL
Steps:
- For the lemon sauce: Heat a nonstick pan over high heat, place the lemon halves in the pan cut-sides down and cook until golden brown, about 2 minutes. Remove and let cool slightly.
- Whisk together the honey, mustard and horseradish in a medium bowl, squeeze in the juice from the seared lemon and add the dill, mint and salt and pepper to taste. Let sit at room temperature for at least 30 minutes to allow the flavors to meld.
- For the potato salad: Cover the potatoes with cold, salted water and bring to a boil. Lower to a simmer and continue to cook until the potatoes are fork-tender, 12 to 15 minutes. Drain and slice the potatoes into 1/4-inch-thick rounds.
- Heat the oil in a large saute pan over medium heat. Add the bacon and cook until golden brown and slightly crisp, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
- Add the shallots to the pan and cook until soft. Add the vinegar and sugar and cook until the sugar is dissolved. Remove from the heat, whisk in the mustard, add the potatoes and cornichon and gently mix until combined. Transfer to a platter and top with the crisp bacon.
- For the beet reduction: Bring the beet juice to a boil in a small nonreactive pan over high heat. Cook until thickened and reduced to about 1/2 cup, about 12 minutes. Add the honey and season with the salt and pepper. Let cool slightly.
- For the wiener schnitzel: Preheat the oven to 300 degrees F.
- Spread the breadcrumbs out on a baking sheet and bake until pale and dried, about 12 minutes.
- Increase the oven temperature to 350 degrees F. Set 2 baking racks on 2 baking sheets.
- Put the flour in a baking dish and season with salt and pepper. Put 3 of the eggs in another baking dish with a few tablespoons of water, whisk until smooth and season with salt and pepper. Put the breadcrumbs in a third baking dish and season with salt and pepper.
- Season the veal on both sides with salt and pepper. Dredge in the flour and tap off the excess. Dredge in the eggs, letting the excess run off. Dredge in the breadcrumbs and tap off the excess. Place on one of the baking racks.
- Heat the oil in a large saute pan over medium heat until it begins to shimmer. Cook the veal, one cutlet at a time, until golden brown, about 4 minutes on each side. Place on the second baking rack and finish cooking in the oven for 5 minutes.
- Melt the butter over medium heat in a 12-inch straight-sided skillet. Crack the remaining 4 eggs into the pan, season the tops with salt and pepper and cook until the whites are set and the yolks are slightly firm, about 2 minutes. Gently flip and continue cooking until the other side is just slightly set, about 30 seconds.
- To serve: Divide the wiener schnitzel among large plates, drizzle with the lemon sauce, top each with a fried egg and drizzle with the beet reduction. Serve the potato salad on the side.
WIENERSCHNITZEL
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
Provided by Loves2CookinMN
Categories World Cuisine Recipes European German
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
- In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
- Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.
Nutrition Facts : Calories 514.5 calories, Carbohydrate 33.7 g, Cholesterol 229.6 mg, Fat 29.1 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 15.5 g, Sodium 781.7 mg, Sugar 2.4 g
More about "wiener schnitzel over greens food"
CLASSIC WIENER SCHNITZEL - A STEP BY STEP RECIPE - YOUTUBE
From youtube.com
著者 Erwin Cooks閲覧数 15.5万
WIENER SCHNITZEL RECIPE | OLIVEMAGAZINE
From olivemagazine.com
対象人数 2合計時間 30 分カテゴリ Dinnerカロリー 653 (1 人分)
AUTHENTIC WIENER SCHNITZEL RECIPE - THE SPRUCE EATS
From thespruceeats.com
評価の数 602カロリー 704 (1 人分)カテゴリ Dinner, Entree
ART WIENER SCHNITZEL RECIPE | FOOD NETWORK
From foodnetwork.com
著者 Red Rock Deliステップ数 3難易度 Intermediate
WIENER SCHNITZEL - WIKIPEDIA
From en.wikipedia.org
WIENER SCHNITZEL RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
WIENER SCHNITZEL - AN AUSTRIAN VEAL DISH- THE FOREIGN …
From foreignfork.com
ウィーナーシュニッツェル - HOLIDAYS IN AUSTRIA
From austria.info
WIENER SCHNITZEL OVER GREENS RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
MENU & FOOD ITEMS - WIENERSCHNITZEL
From wienerschnitzel.com
RECIPE FOR WIENER SCHNITZEL HOW TO MAKE IT - HOLIDAYS …
From austria.info
WIENER SCHNITZEL RECIPES - BBC FOOD
From bbc.co.uk
THE WIENER SCHNITZEL - VISITING VIENNA
From visitingvienna.com
WIENER SCHNITZEL RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
AUTHENTIC WIENER SCHNITZEL RECIPE - EVERYDAY DELICIOUS
From everyday-delicious.com
EVERYTHING VEGAN AT WIENERSCHNITZEL (2023) - CRUELTY FREE ...
From crueltyfreereviews.com
WIENER SCHNITZEL RECIPE - HOW TO MAKE CLASSIC …
From honest-food.net
WIENER SCHNITZEL OVER GREENS RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love